Stir-fried eggplant, eggs and tofu
We recommend using firm tofu, which has less moisture. The key to making it delicious is to thoroughly evaporate the moisture from the tofu before adding the eggs
How to make it
1
Cut the eggplant into half-moon slices and deep fry in hot oil
2
Heat 1 tablespoon of scallion oil in a frying pan and fry the seasonings. Once fragrant, add the deep-fried eggplant and seasonings (A) and bring to a boil
3
Once the eggplant has absorbed the flavor, add the mashed tofu. Stir-fry to evaporate the moisture from the tofu, then thicken with water-dissolved potato starch
4
Finally, pour in the beaten eggs, mix gently, and transfer to a plate. Garnish with torn shiso leaves and it's done
Ingredients for 1 person
-
- Eggplant
- 100g
-
- Fried oil
- Appropriate amount
-
- You can also use green onion oil
- 1 tablespoon
-
[Condiments]
- the ginger roughly
- 15g
-
- white leeks roughly
- 15g
-
[A]
- Alcohol
- 1 tablespoon
-
- Chinese soup
- 180cc
-
- sugar
- 1 tsp
-
- salt
- Small amount
-
- Pick it
- Small amount
-
- Tofu
- 100g
-
- Water-soluble potato starch
- 1 tablespoon
-
- egg
- 1 piece
-
- For finishing with shiso leaves
- Appropriate amount
[PR]
Seasonal Recommendations
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